Heat olive oil over medium-high heat until it shimmers but doesn’t smoke. Add the celery, carrots, and onion. Cook until the onions start to soften, about three minutes. Stir frequently as the vegetables cook.
Add the garlic, dried basil, dried thyme, black pepper, and salt. Stir to combine. Cook for another minute or so.
Add the water or chicken broth and chicken bouillon. Stir to combine. Bring to a boil. Once it reaches a boil, reduce the heat to medium-low and simmer for 20 minutes or until the vegetables are tender.
Stir in the cooked chicken, gnocchi, half and half, and baby spinach. Stir until the spinach is wilted. Simmer for 10 minutes or until the gnocchi is tender.
Serve and enjoy. Store cooled, leftover soup covered in the refrigerator for up to three days. Or freeze for up to three months. (Frozen and reheated gnocchi are very soft when reheated.)